Lebanese Baked Chicken Frarej Recipe 45

LEBANESE BAKED CHICKEN (FRAREJ) RECIPE - (4/5)

Steps:

• 4 T. olive oil 1 cut up whole chicken or 8 pieces 4 oz. onion cut into wedges (separate layers) 2 Roma tomatoes cut into wedges 6-10 cloves garlic, (leave half of them whole, mince the rest) ½ tsp. oregano Juice of 1 lemon Dash salt and pepper OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

LEBANESE BAKED CHICKEN (FRAREJ)

Steps:

• Preheat oven to 500º. Cut up chicken into separate pieces making 8 pieces in all. I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner for my dogs. :) Drizzle 1 T. of the olive oil on the bottom of a very large baking/roasting pan (I use a 12 x 15 stainless steel metal pan). I do not recommend glass/ceramic wre for such high temperature cooking. If you don't yet have a really large, good quality stainless steel roasting pan, I think it is one of the single most important investments you can make in your cooking tools. Place chicken skin side up in the pan. You don't want any overlapping or crowding. I do not recommend using a glass or ceramic baking dish at the very high temperature called for in this recipe. Glass can be unpredictable, can even break, above 450º. Crowding of this chicken and the surrounding veggies will result in deeper pan juices around them and that will impede crisping of the chicken. Place tomato wedges around and in between chicken pieces. Do the same with the onion pieces and add the garlic. If using the root vegetables, cut them up and place them evenly around the chicken. Squeeze the lemon over everything in the pan. Drizzle remaining olive oil over the pan contents as well. Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don't measure it). Bake 30 minutes at 500º. Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer. Baste with pan juices just before serving if desired. I like to place the juices in a gravy boat and have it on the table for basting the drier breast meat.

LEBANESE CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
• Add orange zest, orange juice and salt to skillet.
• Bring to boil; reduce heat and simmer, covered, for 5 minutes.
• Sprinkle cinnamon and all spice onto chicken.
• Drizzle with honey.
• Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
• Meanwhile, cook couscous according to package directions.
• Top couscous with chicken and sauce before serving.

LEBANESE CHICKEN

Steps:

• Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.

LEBANESE ROASTED CHICKEN

Steps:

• Combine first 6 ingredients in a large plastic ziploc bag.
• Add chicken and seal bag, then turn well to coat all pieces with the marinade.
• Place bag in refrigerator for 8 to 24 hours, turning occasionally.
• Remove bag from refrigerator one hour before baking.
• Preheat oven to 450*.
• Place the chicken in a roasting pan and season with salt and pepper.
• Pour any remaining marinade over the chicken.
• Roast for 15 minutes.
• Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done.
• Baste with the pan juices every 10 or 15 minutes.